I’ve said it before but trifles are such a great dessert to make or take somewhere. You don’t have to worry if the cake looks pretty because you are going to rip it up anyway, and they are so easy to make. The dessert looks elegant in the bowl as a bonus!
This dessert featured spiced cake, pumpkin, cheesecake pudding, Cool Whip, walnuts and butterscotch chips.
Pumpkin butterscotch spice trifle, adapted via The Gold Lining Girl
- 1 – box spice cake mix, prepared according to instructions (mine required 1 c. water, ½ c. oil, 3 eggs)
- 1 – 15 oz. can pureed pumpkin
- 1 tsp. cinnamon
- ½ tsp. pumpkin pie spice
- 2 c. cold milk (low-fat works fine)
- 3 boxes instant cheesecake pudding mix (I used sugar-free)
- 2 – 8 oz. containers Cool Whip, thawed
- 1 – 11 oz. bag butterscotch chips, divided
- 1 cup walnuts, toasted and divided
- Prepare spice cake mix according to instructions on the box. Add about 1 cup of butterscotch chips to the top of the cake and bake. Allow to cool completely.
- Cut up the cake into small pieces. Divide into 2 or 3 portions, depending on how you want to stack your trifle. I did two layers, you could do 3 or more depending on your dish size.
- In a large bowl, combine pumpkin, 1 tsp. cinnamon, pumpkin pie spice, milk, instant pudding mixes and 1 Cool Whip container. Beat until smooth using hand beaters, and set aside.
- To assemble the trifle, from bottom to top, it will be as follows: cake pieces/crumbs, pudding, Cool Whip, nuts & butterscotch chips, cake, pudding, Cool Whip and top garnish of remaining nuts and butterscotch chips.
Garnishing with caramel sauce would be lovely but I was out.
You can make trifles with a variety of cake mix or pudding flavors. Enjoy!